24 whole giant shells
1 Tbs vegetable oil
1 (10 oz) package frozen spinach, chopped
1 small onion, minced
2 Tbs butter, melted
1 lb cottage cheese
1 egg, beaten
1/2 tsp salt
1/4 tsp black pepper
30 oz tomato sauce
1 cup Mozzarella cheese, shredded

Cook shells in boiling, salted water for 9 minutes, drain. Gently toss shells in oil and set aside. Thaw spinach and drain, squeezing out all water.
Saute onion in butter until soft. Stir in spinach. Transfer to a bowl. Add cottage cheese, egg, onion, salt, and pepper. Fill each shell with mixture. Pour half of sauce into a 9 x 13-inch baking dish. Arrange stuffed shells in dish and cover with remaining sauce. Bake at 350 degrees F for 30 minutes. Sprinkle with Mozzarella cheese and return to oven until cheese is melted and bubbly, about 3 minutes.
Serves 6